Posted Aug 05, 2018, Updated May 24, 2024 I created this raspberry peach crisp as an ode to my two favorite summer fruits. I love fruit crisps (like apple crisp and peach crisp) because they taste like pie but are much easier to make. Plus, who can resist a buttery crump topping? This simple recipe is a perfect summer dessert served with homemade whipped cream or a scoop of vanilla ice cream.
Raspberry Peach Crisp Recipe: Ingredients and Substitutions
Granulated sugar. white sugar or organic cane sugar are great choices. Light Brown sugar. dark brown sugar works well too. Cornstarch. instant tapioca, all purpose flour, or tapioca flour/starch are good substitutes. Salted Butter. unsalted butter, vegan butter, or coconut oil are good substitutes. All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make this Raspberry Peach Crisp recipe gluten-free.
How to Make Raspberry Peach Crisp
Here are a few tips to ensure that your raspberry peach crisp turns out perfectly every time!
Make the Filling
I recommend starting by making the raspberry peach filling so that the dry ingredients have time to soak in some of the liquid. Begin by slicing the peaches. You can peel them, if you prefer. Then, add the filling ingredients to a large bowl and gently stir to combine.
Make the Crisp Topping
Make the topping by combining the dry ingredients in medium bowl. Then, add the butter and use a fork, pastry cutter or your hands to cut it into the dry ingredients until large clumps form.
Assemble
Next, evenly spread the peach filling into the prepared baking dish. Then, sprinkle the crumb toping over the filling. Bake the in the preheated oven until the top is lightly golden brown and the filling is bubbling.
Serve
Let the raspberry peach crisp cool for 15-20 minutes, then serve it slightlywarm with vanilla ice cream, homemade whipped cream, cool whip, etc.
Store/Freeze
Store covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. Please be aware that the crisp topping will get a little soggy if stored in the fridge. To reheat/re-crisp: To reheat the raspberry peach crisp and restore the crispy top, warm it in the oven at 350 until the topping is crisped again! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
